Stuffed Grape Leaves (Dolma)

Instructions

1. Step 1

   Rinse the grape leaves thoroughly in a colander. Trim away any tough stems and separate torn leaves from intact ones.

   Cookware: colander, cutting board, knife

2. Step 2

   Heat 3 tbsp (45 ml) olive oil in a skillet over medium heat. Add the onion and cook until softened, then add the garlic and cook briefly until fragrant.

   Timer: 7 min (fixed)

   Ingredients used: 8.0 gr Garlic, 45.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, spoon

3. Step 3

   Stir in the rice, parsley, dill, mint, 1 tsp (6 gr) salt, black pepper, 2 tbsp (30 ml) lemon juice, and 1 cup (250 ml) water. Simmer over low heat until most of the liquid is absorbed, then transfer the filling to a bowl and let it cool for 15 minutes.

   Timer: 23 min (fixed)

   Ingredients used: 15.0 gr Dill, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 200.0 gr Long Grain Rice, 10.0 gr Mint, 25.0 gr Parsley, 6.0 gr Salt, 250.0 gr Water

   Cookware: mixing bowl, skillet, spoon

4. Step 4

   Coat the bottom of the pot with 1 tbsp (15 ml) olive oil and cover it with 5 grape leaves, using torn leaves if available.

   Ingredients used: 5.0 piece Grape Leaf, 15.0 ml Olive Oil

   Cookware: pot

5. Step 5

   Place each of the 40 remaining grape leaves vein-side up. Add filling near the stem end, fold the sides inward, and roll into a compact cylinder without squeezing tightly.

   Timer: 30 min (fixed)

   Ingredients used: 40.0 piece Grape Leaf

   Cookware: cutting board, spoon

6. Step 6

   Arrange the rolls seam-side down in snug concentric layers in the prepared pot.

   Cookware: pot

7. Step 7

   Add 2 tbsp (30 ml) olive oil, 30 ml lemon juice, 1 cup (250 ml) water, and ½ tsp (3 gr) salt. Set a heatproof plate directly over the rolls, cover the pot, bring to a simmer over medium heat, then cook over low heat until the leaves and rice are tender.

   Timer: 45 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 3.0 gr Salt, 250.0 gr Water

   Cookware: plate, pot

8. Step 8

   Remove the pot from the heat and let the grape leaves rest, covered, before carefully removing the plate and serving warm or at room temperature.

   Timer: 20 min (fixed)

   Cookware: plate, pot